Choco Raspberry Loaf (Print Version)

Tender loaf loaded with white chocolate and real raspberries, all finished off with a thick creamy topping and a handful of fresh berries.

# Ingredients:

→ Cake

01 - 200 grams fresh raspberries
02 - 4 medium eggs
03 - 200 grams self-raising flour
04 - 200 grams caster sugar
05 - 150 grams white chocolate chips or white chocolate chunks
06 - 200 grams unsalted butter

→ Decoration

07 - White chocolate chips, for garnish
08 - Fresh raspberries, for topping
09 - 125 grams white chocolate
10 - 250 grams icing sugar
11 - Freeze-dried raspberries, for garnish
12 - 125 grams unsalted butter, softened

# Steps:

01 - Once you've finished piping, toss extra white chocolate chips and some freeze-dried raspberries on top, then add a handful of fresh raspberries for a final touch.
02 - Take the buttercream and spoon it into a piping bag with your chosen nozzle. Squeeze it all over the cooled loaf however you like.
03 - Pour the fully cooled melted white chocolate into your butter mix and keep beating until everything's light and super soft.
04 - Whip up the softened unsalted butter in a mixing bowl until it looks creamy. Throw in the icing sugar and beat them together till smooth.
05 - Break up the white chocolate and pop it into a heatproof bowl. Melt it, stirring now and then until it’s all silky. Let it cool to room temp before using.
06 - After baking, let the loaf chill in its tin for about 10 minutes. Then tip it out and cool it down on a wire rack until it’s not warm anymore.
07 - Spoon the completed batter into your lined tin and slide it into the oven. Bake for 55 to 65 minutes. When you poke a skewer in the middle, it should come out clean.
08 - Drop the raspberries and white chocolate in last. Stir them in gently so the berries stay whole.
09 - Crack in the eggs and add the self-raising flour. Mix until you can’t see any dry patches and the batter’s nice and smooth.
10 - Toss the unsalted butter and caster sugar in your bowl. Whisk them up with a mixer until they turn fluffy and light.
11 - Line a 2-litre loaf tin with baking paper, then set your oven to heat at 180°C (or 160°C if it’s a fan oven).

# Notes:

01 - Wait until the loaf is totally cooled down before doing any decorating, or the buttercream might melt off.